The use of Transglutaminase and Gallic acid as Stabilizers and Thickeners in the Production of Ice cream

Articles in Press, Accepted Manuscript, Available Online from 19 March 2024

10.22101/jrifst.2024.418256.1520

Zena Kadhim Al-Younisa; Raqad R.Al-Hatim; Sheren Fadhal Abbas; Ammar B. Altemimi; Mohammad Ali Hesarinejad; Mohamed Ibrahim Younis; Tarek Gamal Abedelmaksoud

• View Article
• PDF 2.35 M

---

The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut

Volume 8, Issue 1, April 2019, Pages 1-14

10.22101/jrifst.2019.04.30.811

Arezo Fazeli; Mostafa Mazaheri Tehrani; Mahdi Karimi; Alireza Sadeghian; Arash Koocheki

• View Article
• PDF 591.9 K
• Extended Abstract

---

The Effect of Sodium Caseinate and Microbial Transglutaminase Enzyme on Rheological, Physical and Sensorial Properties of Corn-based Gluten Free Bread

Volume 7, Issue 4, February 2019, Pages 365-376

10.22101/JRIFST.2019.02.23.742

Nesa Safavi; Mehdi Gharekhani

• View Article
• PDF 418.9 K

---

Investigation of Adding Microbial Transglutaminase Enzyme on Physico-chemical, Textural and Sensory Properties of Chicken Steak

Volume 5, Issue 4, February 2017, Pages 359-368

10.22101/JRIFST.2017.02.26.004

Seyedeh-Asal Farrokh; Homa Baghaei

• View Article
• PDF 1.09 M

---